Baguettes

Baguettes crumb

The latest episode in my ongoing quest for a classic baguette.

 Today's attempt was with the Poolish Baguette formula in Jeffrey Hamelman's "Bread." I made the poolish last night and made the dough and baked the breads this afternoon. I used Guisto's Baker's Choice flour, which makes a dough with a lovely, silky, soft, extensible quality. It's a pleasure to work with this dough.

 While I ended up with a wonderful tasting bread - crunchy crust and sweet tasting crumb, I was disappointed in the lack of bloom. I do believe my scoring of the loaves was good. I believe I was overly concerned about underproofing the loaves and ended up over-proofing them. If anyone with more baguette experience (and success) than I has other thoughts and suggestions, I would really appreciate them sharing. Making "the baguette of my dreams" remains a dream for now.

Here are photos of the baguette just after forming and placing on the couche and when proofed, just before baking:

Baguettes shaped

Baguettes proofed

Minor frustrations aside, today's breads were thoroughly enjoyed with dinner.

Baguette and Sunflower Seed Rye slices

David